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Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue

The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerato...

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Principais autores: Roza T. Timakova, Sergey L. Tikhonov, Nataliya V. Tikhonova, Sergey V. Shikhalev
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2019-04-01
Serier:Foods
Fag:
fish
EPR spectrum
thermophysical properties
Online adgang:https://www.mdpi.com/2304-8158/8/4/130
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